 |
MAF CUISINE 2021 Pour
Part(s) |
Fiche technique de fabricationN°7856
Catégorie : Paniers
Sous-Catégorie : ---
Auteur : Gérard - CHESTIER
Produit allergène :
Lait,
Valeur nutritionnelle
pour 1 unité :
25 876,203 KJ
Prix de revient TTC par unité:
94,104 €
Prix de revient TTC Total :
94,104 €
Descriptif, argumentation :
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| Article |
Unité |
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|
Total |
PUTTC |
PTTTC |
|
CAVE |
| Vin blanc |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
2,255 |
0,451 |
|
CREMERIE |
| Beurre |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
9,800 |
1,470 |
|
|
| Crème fraîche liquide 35%MG |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
4,733 |
1,893 |
|
|
| Oeufs (entiers) |
Pièce |
3 |
|
|
|
|
|
|
|
|
3,000 |
0,190 |
0,570 |
|
ECONOMAT |
| Blé tendre prés cuit |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
2,131 |
0,213 |
|
|
| Farine de pois chiche |
500g |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
3,587 |
0,179 |
|
|
| Huile d'olives |
l |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
8,109 |
0,811 |
|
|
| Huile de tournesol |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
3,139 |
3,139 |
|
|
| Lentilles |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
11,320 |
1,132 |
|
|
| Moutarde |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
3,540 |
0,142 |
|
|
| pain de mie longue conservation |
pieces |
4 |
|
|
|
|
|
|
|
|
4,000 |
2,220 |
8,880 |
|
|
| Poivre blanc moulu |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
11,465 |
11,465 |
|
|
| Riz long |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
7,885 |
0,789 |
|
|
| Sel fin (kg) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,692 |
0,692 |
|
|
| Semoule de blé |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
5,612 |
0,561 |
|
|
| Tomates séchées |
kg |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
13,188 |
0,659 |
|
|
| Vinaigre de vin rouge |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,454 |
1,454 |
|
LEGUMERIE |
| Ail |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
10,550 |
0,211 |
|
|
| Asperges blanches |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
11,078 |
2,216 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
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| Cerfeuil |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
|
| Choux fleurs |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
3,798 |
0,570 |
|
|
| Ciboulette |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,161 |
1,161 |
|
|
| Citron (Pièce) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,741 |
3,482 |
|
|
| Endives |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
2,479 |
0,496 |
|
|
| Epinards en branches frais |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
4,431 |
1,772 |
|
|
| Estragon |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,741 |
1,741 |
|
|
| Fenouil bulbes |
piéces |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,277 |
2,554 |
|
|
| Igname |
kg |
0.3 |
|
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|
|
|
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|
|
0,300 |
5,803 |
1,741 |
|
|
| Oignons nouveaux |
Botte |
|
|
|
|
|
|
|
|
|
0,000 |
3,154 |
0,000 |
|
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| Oranges (pièce) |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
0,570 |
0,570 |
|
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| Patate douce |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
2,796 |
0,839 |
|
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| Petits pois frais |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
5,275 |
1,055 |
|
|
| Poireaux |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
3,060 |
0,918 |
|
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| Poivrons rouges |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
3,376 |
3,376 |
|
|
| radis |
bottes |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,319 |
1,319 |
|
POISSONNERIE |
| Bulots |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
10,518 |
3,155 |
|
|
| Coques |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
10,856 |
4,342 |
|
|
| maquereaux 250g |
pce |
8 |
|
|
|
|
|
|
|
|
8,000 |
2,376 |
19,008 |
|
|
| Moules de bouchot |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
6,277 |
2,511 |
|
|
| Palourdes |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
13,451 |
4,035 |
|
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| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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